Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: Cory Ander on November 09, 2009, 01:17 AM
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Posted by PanPot and moved to here by CA
Ingredients:
- Plum Tomato 2.55gms @2tins
- Almond Powder 1 c 650 plastic container full
- Coconut Cream 198gms @2 Pkts
- Garlic/Ginger Paste 2 chef curry spoons (http://www.curry-recipes.co.uk/curry/index.php?topic=3915.msg35417;topicseen#msg35417 (http://www.curry-recipes.co.uk/curry/index.php?topic=3915.msg35417;topicseen#msg35417))
- Single cream I litre @4 Cartons
- 4 English Onions Sliced
- Whole Zeera 50 gms
- Salt 60 gms
- Vegetable Ghee 1Kg
- Red Chili Powder 15gms
- Haldi 40gms
- Garam Masala 15 gms
Method:
- Place ghee in pan on medium flame
- Crackle the whole Zeera (presumably Jeera/Cumin)
- Add onions, fry until light golden brown
- Add all the spices and cook until a little ghee has come to the surface
- Add plum tomatoes and cook for a further 40 minutes
- Add remaining ingredients and cook for 5 to 10 minutes
- Liquidise the mixture and cool before storing and use
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Plum Tomato 2.55gms @2tins
- Almond Powder 1 c 650 plastic container full
Hi Panpot,
is that 2.55Kgms?
Im unsure of the quantity of almond, is it 650 millilitre?
Thanks for your effort
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Panpots has Marg and no single cream? have you amended the recipe?
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No, I didn't amend the recipe (if you meant me?)
This is Panpot's/Ashoka's curry base specifically for their:
- Rogan Josh (found here: http://www.curry-recipes.co.uk/curry/index.php?topic=3910.msg35391#msg35391 (http://www.curry-recipes.co.uk/curry/index.php?topic=3910.msg35391#msg35391))
- Balti Butter Masala (found here: http://www.curry-recipes.co.uk/curry/index.php?topic=3911.msg35392#msg35392 (http://www.curry-recipes.co.uk/curry/index.php?topic=3911.msg35392#msg35392))
The other Panpot/Ashoka curry base (with marg in it) can be found here: http://www.curry-recipes.co.uk/curry/index.php?topic=3199.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3199.0)
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Curry on up the Kyber,
can't help specifically as i've not got to this one yet. caution though based on the southern garlic - the ingredients would make something like 17 L - so u'll need to pro rata the ingredients a fair bit for home use.
i'd read it as 2 big catering tins of tom (2.25kg x 2) and 650ml volume of almond.
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It certainly does look like the recipe for an industrial amount of base, if anyone manages to scale it down successfully please post results and put the rest of us out of our misery!!
Regards
CoR
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this sauce is for sure not what i would expect of a Rogan Josh - it's very different.
i found it difficult to cook - due to the order of the cumin seed and onions - i think it would be far easier to caramelise the onion then crack the cumin. after this stage i cooked the rest on bake in the microwave.
the sauce tastes real good. it's clearly top notch restaurant standard in terms of quality - not u're TA stuff.
have posted rest of comments in the dish post http://www.curry-recipes.co.uk/curry/index.php?topic=3910.0;topicseen (http://www.curry-recipes.co.uk/curry/index.php?topic=3910.0;topicseen). i will make this paste again for sure.
(http://www.curry-recipes.co.uk/imagehost/pics/c2534195d6cf2981e5a7ec3d63592c28.jpg) (http://www.curry-recipes.co.uk/imagehost/#c2534195d6cf2981e5a7ec3d63592c28.jpg)
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i've made this sauce for a 2nd time now. on the 2nd go i upped the amount of onion x4, almond powder x2, and used black cumin. i also cooked it totally in the microwave. worked a treat. i made 300ml and used 100ml in each dish (~1 heaped chef).
this sauce is a real fav and given the microwave produces equally good result means it can be produced easily and quickly.
we intend to use it in the balti butter chicken which just pips the rogan josh in our book.
ps Secret Santa - i used fresh single cream as i can't get the UHT cream locally
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Jerry
why cant you get UHT locally every asda i know of sells it and that includes your neck of the woods warrington
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UHT is just single cream (treated at ultra high temperatures) anyway isnt it?
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billycat,
u're right asda do have but it's in a plastic container not the cardboard 1 ltr that i've seen malik use. i can get the cardboard version in bolton and i suppose holding out for that. i was not convinced by the label that the asda UHT was the same stuff (gave the impression of more like double cream).
the fresh single cream from asda was what i used and worked spot on.
the interest in the UHT is a belief that it would freeze better as long term i see me making this sauce in larger qty and freezing leftover.
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Jerry just look for 'long life' cream as it's the same thing. I think not all of them label it UHT (although that's what it is). The normal single cream and UHT have different flavours, but I doubt it will affect the final outcome.
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The normal single cream and UHT have different flavours, but I doubt it will affect the final outcome.
I very much doubt it too. UHT is just longer life and cheaper isn't it?
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Hi
How do you think this would freeze?
Andy